Viking Chiken Stew - My Take Recipe

Posted by
Rate It!
Viking Chiken Stew - My Take
Add your photo!
Ingredients
14
Count
Nutrition
348
Calories
Total time
1320
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Chop the onion into small bits.
  2. Slice the leek into rings. Place in a bowl, Wash and drain.
  3. Wash, then slice the carrot into 1/4 slices.
  4. Peel the Swede. cut into 1 cubes.
  5. Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2 chunks).
  6. Peheat oven to 350 degrees F.
  7. Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
  8. Bake chicken for 45 minutes, until the skin id browned.
  9. Meanwhile -
  10. In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
  11. Raise the temperature to medium, and caramelize onions until they are just turning yellow.
  12. Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
  13. Add the leek. keep stirring until the leek is soft.
  14. Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
  15. DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
  16. The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
  17. Add the butter to the vegetable mixture. stir until it's all melted.
  18. Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
  19. De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
  20. Add in the rest of the ale. heat until the mixture starts boiling.
  21. Turn off heat and pour vegetables into the baking pan.
  22. Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
  23. Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
  24. Serve. Enjoy. Don't forget to turn off the oven like I do.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 348.41 Kcal (1459 kJ)
Calories from fat 210.4 Kcal
% Daily Value*
Total Fat 23.38g 36%
Cholesterol 33.75mg 11%
Sodium 583.22mg 24%
Potassium 553.74mg 12%
Total Carbs 19.41g 6%
Sugars 4.65g 19%
Dietary Fiber 4.72g 19%
Protein 15.86g 32%
Vitamin C 7.7mg 13%
Vitamin A 0.4mg 13%
Iron 3mg 17%
Calcium 67.5mg 7%
Amount Per 100 g
Calories 151.68 Kcal (635 kJ)
Calories from fat 91.6 Kcal
% Daily Value*
Total Fat 10.18g 36%
Cholesterol 14.69mg 11%
Sodium 253.9mg 24%
Potassium 241.07mg 12%
Total Carbs 8.45g 6%
Sugars 2.03g 19%
Dietary Fiber 2.05g 19%
Protein 6.9g 32%
Vitamin C 3.4mg 13%
Vitamin A 0.2mg 13%
Iron 1.3mg 17%
Calcium 29.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top